2 chicken breasts (it was one of those I've-got-chicken-in-the-freezer-and-need-to-use-it-up days)
1 onion, diced
2 stalks celery, diced
2 cups water
Put chicken in crock with onion, celery, and water. Cooked on high for 4 hours. Then, more ingredients!
2 cups frozen veggies, Asian blend
1 cup broccoli (cause I REALLY like broccoli)
Added to crock with the following sauce:
1/4 cup cornstarch
1/4 cup soy sauce
3 tbls molasses
Stirred the veggies in with the sauce and cooked on low for another hour. Served with whole wheat spaghetti noodles, cooked and fried in a pan with olive oil (just so the noodles got a little crispy).
We will definitely be repeating this yummy and quick dinner! I'm super excited that there was enough left over to have either lunch or dinner tomorrow. Yay!